Chicken and Basil Stir Fry

Servings 4


500g chicken wings, wingtip removed and cut in half at the joint

20g ginger, cut into julienne

6 cloves of garlic, finely sliced

2-3 red chillies, sliced on a angle

50 ml sesame oil

¼ cup rice wine

¼ cup light soy sauce

20 g sugar

50g Thai basil leaves, picked

Chicken and Basil Stir Fry


Heat the sesame oil over a medium heat in a wok and add the ginger. Cook for 3 minutes or until it starts to become golden in colour. Now add the garlic and chilli and cook until also golden. Add the chicken pieces and stir-fry over medium high heat for 5 minutes.

Add the rice wine, soy and sugar and bring to the boil. Now turn the heat down and gently simmer. When the sauce is thick and meat is tender add the basil leaves.